Lemon Layer Cake with Lemon Cream Filling and Frosting

Lemon Layer Cake with Lemon Cream Filling and Frosting
20 Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans
  • 2 3/4 cups cake flour (not self-rising), plus more for flouring the pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, softened
  • 3 large egg yolks
  • Pinch of kosher salt
  • 1/2 cup heavy cream
  • 2 cups fresh raspberries
  • 4 1/2 cups confectioners' sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
Nutrition
779
39% daily value
12 servings
                                       
                                            vegetarian
     

Fat

58% 37

Saturated

113% 23

Trans

- 1

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

36% 107

Carbs (net)

- 105

Fiber

7% 2

Sugars

- 80

Sugars, added

- 77

Protein

13% 7

Cholesterol

68% 205

Sodium

9% 222

Calcium

14% 145

Magnesium

4% 16

Potassium

3% 134

Iron

17% 3

Zinc

7% 1

Phosphorus

32% 226

Vitamin A

39% 349

Vitamin C

7% 6

Thiamin (B1)

26% 0

Riboflavin (B2)

24% 0

Niacin (B3)

14% 2

Vitamin B6

6% 0

Folate equivalent (total)

27% 110

Folate (food)

- 36

Folic acid

- 43

Vitamin B12

16% 0

Vitamin D

371% 56

Vitamin E

10% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 66
Comments
 
×